Heating milk at  followed by sudden cooling is known as
a)	Sterilization	b)	Preservation	c)	Pasteurization	d)	Fermentation

(c)

Pasteurization is a method of partial sterilization which involves heating of milk at  for 30 min or at  for atleast 15sec followed by rapid cooling or at  for at least 1sec. This technique is widely used to kill all pathogenic bacteria in food without achieving complete sterility